Lentil Soup | Oklahoma State University

Ingredients

• 1 cup chopped onion
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 6 ounces spicy tomato-vegetable juice
• 3 cups water
• 1 cup dried lentils, sorted and rinsed
• 2 cups canned, diced tomatoes, undrained
• 4-1/2 ounce can chopped green chilies, undrained
• 1 cup frozen, canned or fresh whole kernel corn
• 2 cups sliced zucchini